This treat isn’t monkeying around! Pumpkin Spice Monkey Bread has all the buttery, tear-and-share joy of the original but with a delicious autumnal twist. All the tender biscuit bites are suspended in a sugary matrix of smoky, warming spices and pumpkin, with a sprinkling of jammy raisins. Pumpkin Spice Monkey Bread is more than eager to get everyone around to dig in and share in the fantastic fall flavors! Make sure you grab a share for yourself!
Ingredients
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice blend
- 2 (16.3-ounce) cans refrigerated buttermilk biscuits, cut into quarters.
- 1/2 cups raisins
- 1/4 cup pumpkin (not pumpkin pie mix)
- 3/4 cup butter, melted
- 1 cup brown sugar
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a fluted cake pan or a Bundt™ pan.
Step 3 –In a large resealable plastic bag, combine the sugar, the cinnamon, and the pumpkin spice.
Step 4 –Add the pieces of the dough to the bag and shake well to coat.
Step 5 –Arrange the monkey bread pieces in the prepared pan.
Step 6 –Sprinkle the raisins over the dough.
Step 7 –In a small bowl combine the pumpkin, the butter, and the brown sugar.
Step 8 –Pour the pumpkin mixture over the dough.
Step 9 –Bake until the top of the bread is golden-brown and the dough is cooked through, about 30-32 minutes.
Step 10 –Allow the monkey bread to cool for 10 minutes.
Step 11 –Carefully flip the pan upside down onto a large plate.
Step 12 –Serve.
